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Black Forest Chocolate Torte

If you're thinking about pulling out all the stops for a dessert that says wow, look no further. This cherry-crowned beauty—stacked layers of chocolate cake and cream filling—will have everyone talking. —Doris Grotz, York, Nebraska
  • Total Time
    Prep: 1 hour Bake: 15 min. + cooling
  • Makes
    16 servings


  • 2/3 cup butter, softened
  • 1-3/4 cups sugar
  • 4 large eggs, room temperature
  • 1-1/4 cups water
  • 4 ounces unsweetened chocolate, chopped
  • 1 teaspoon vanilla extract
  • 1-3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 6 ounces German sweet chocolate, chopped
  • 3/4 cup butter, cubed
  • 1/2 cup sliced almonds, toasted
  • 2 cups heavy whipping cream
  • 1 tablespoon sugar
  • 1-1/2 teaspoons vanilla extract
  • 1-1/2 cups sliced almonds, toasted
  • 1 cup cherry pie filling


  • Preheat oven to 350°. Line bottoms of 4 greased 9-in. round baking pans with parchment; grease parchment.
  • Cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in water just until blended.
  • In a microwave, melt unsweetened chocolate; stir until smooth. Stir in vanilla. In a small bowl, whisk together flour, baking powder and baking soda; add to creamed mixture alternately with chocolate mixture, beating after each addition. Divide batter among prepared pans.
  • Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool 10 minutes before removing from pans to wire racks; remove paper. Cool completely.
  • For chocolate filling, melt chocolate in a microwave; stir until smooth. Stir in butter until blended. Stir in almonds.
  • For whipped cream, in a small bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until soft peaks form.
  • To assemble, place 1 cake layer on a serving plate; spread with 1/3 cup chocolate filling and 1 cup whipped cream. Repeat layers twice. Top with the remaining cake and chocolate filling.
  • Spread remaining whipped cream over sides of cake. Press almonds onto sides. Spoon pie filling over top of cake. Refrigerate until serving.
Editor's Note
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Nutrition Facts
1 slice: 596 calories, 41g fat (22g saturated fat), 124mg cholesterol, 210mg sodium, 46g carbohydrate (26g sugars, 3g fiber), 8g protein.

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